"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ingredients:

Ingredients:

Directions:

Directions:

Place the yeast, sugar and warm water in a mixing bowl. Stir and let stand for about 10 minutes, until creamy and foamy. (This is called proofing the yeast. The foam proves that the yeast is alive & working).Stir the melted butter and eggs; mix well. Add this to the yeast mixture; mix well.Combine the flour with the salt. Add this to the yeast mixture, 1 or 2 cups at a time, until it forms a soft dough.Place the dough on a well-floured board and knead it until it becomes smooth and elastic, about 5 minutes.Place the dough in a large, well oiled bowl, then flip the dough over to coat it with the oil. Cover it with plastic wrap or a towel and let it stand in a warm place for about 1 hour, or until it's doubled in size.Preheat the oven to 375 degrees.Punch the dough down; form it into a loaf and place it in a greased loaf pan.Bake for about 1 hour, or until the bread is golden brown.Let it cool before slicing.

Number Of
Servings:

Number Of
Servings:

1 loaf

Preparation
Time:

Preparation
Time:

Prep: 2 hrs Cook: 1 hr

Personal
Notes:

Personal
Notes:

For the yeast to work, it's important that the water is at the correct temperature. Using an instant-read thermometer to check the water's temperature is highly recommended.

Water that is too hot will kill the yeast. Water that is too cold will keep the yeast from awaking.

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